As far as I know, none. According to the USDA, all meats obtained from mammals (regardless of cut or age) are red meats because they contain more myoglobin than white meat like chicken or fish. read more
White crab meat comes from the claws and legs of the crab and while predominantly white in colour it does have a naturally occurring red/brown tinge throughout. White crab is very low in fat and particularly high in protein, it has a delicate, sweet flavour, a sweet aroma and a naturally flaky texture. read more
Just as there is light and dark meat on a turkey, there is light and dark meat in a Crab. In general, their claws have white, sweet flesh, and their bodies have brown, rich flesh. Males have more white meat because they have larger claws, but even still, a while crab will be about three-quarters dark meat. read more